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Saturday, November 24, 2012

Easy Refrigerator Pickled Veggies

I will eat pickled A N Y T H I N G. Okay, okay... maybe not anything, but just about any vegetable. I personally love love love pickled cauliflower, but you can NEVER find just pickled cauliflower. So what started off as a journey to pickle some cauliflower ended with me pickling the whole produce department. It made for some superawesome snacks.

Pickled Veggies:This recipie was taken from the May 2012 issue of Food Network Magazine

Makes: Two mason jar fulls
Cook time: 20 min
Fridge time: A few days to a week

Ingredients:Brine:

10 Garlic cloves

2 Cups white vinegar

6 Tsp Salt

1 Tsp celery seed

1 Tsp coriander seed

1 Tsp mustard seed

A few sprigs of fresh dill

1/2 Tsp black peppercorns *

1/2 Tsp pink peppercorns *

* I was able to find mixed peppercorns and used 1 tsp of those.

Vegetables:

6 Pickling cucumbers, quartered

8 Spring carrots, peeled and cut in half

1 Handful green onions

1 Handful green beans

1 Handful cauliflower

4 - 6 Small chilis (I like to use serrano, but you can use whatever ones you want depending on how spicy you want everything to be)

In a medium sauce pan, boil 4 cups of water. Once the water is boiling, bring it down to a simmer and add the garlic. Cook for five minutes. Add the vinegar and salt. Bring the mixture to a boil and stir until the salt dissolves. Remove the liquid from the heat.

Grab two clean 1 quart jars and place some fresh dill in each. Divide the seeds and peppercorns evenly between the two jars. Take the garlic from the sauce pan and place five in each jar. Next, fill each jar with the assorted vegetables. Each jar should be tightly stuffed.

Finally, bring the liquid mixture back to a boil and while it is hot pour into each jar. Let the jars cool completely before storing in the fridge. We left the lids open to cool faster. You can begin to enjoy the pickles after a few hours, but I found they tasted best after a week. They will keep in the fridge for 3 months. Enjoy!!